[step-item number=”1″ image_url=”” title=”” ]In a large bowl, cream the butter or margarine, confectioners’ sugar, and cocoa powder until light and fluffy.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Beat in the sour cream and vanilla. Stir in half the flour and mix well. Add the remaining flour, then stir in the chocolate chips and refrigerate for 1 hour.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Remove from the refrigerator and roll the dough into 1-inch balls. Dip one side of the cookie balls in the sprinkles. Place, sprinkle side up, 2 inches apart on an ungreased baking sheet.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Bake until set, about 10 minutes. Cool for 5 minutes then remove to a wire rack to cool completely.[/step-item]